Preparation

Using coarse grating blade, shred pear in processor. Transfer to paper towels; squeeze very dry. Transfer to large bowl. Shred parsnip in processor; add to pear. Mix in next 4 ingredients, then panko and a sprinkle of black pepper. Coat bottom of large skillet with oil; heat over medium heat. Drop batter by packed 1/4 cupfuls into skillet; flatten to 1/2-inch thickness. Sauté until brown and cooked, about 4 minutes per side. Drain on paper towels.

Nutritional analysis provided by Self

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Reviews

I liked the flavors, but needed more egg to bind. I subbed ginger for the horseradish, and it was a great combination. Served these with sriracha for a modern, Asian latke. Would make again but again, adding more egg.

I made these for the first night of Hanukah and
loved them. My family, which does not typically
consist of parsnip eaters, also loved them. I
doubled the recipe and used 3 eggs as it
seemed from other reviews, that it might help
them to hold up better. Mine held up well-- I
think it helps to make sure you really squeeze
out the liquid in the pears, and that you use
enough oil to coat the pan. Unfortunately,
though I generally prefer to cook low-fat, it
ends up making more of a mess when you're
making latkes-- enough oil can make the
difference in keeping them together and
preventing the house from smelling for the rest
of the week.

I skipped the celery leaves & used regular breadcrumbs and these turned out delicious. They didn't stay together very well, though, so I would recommend making them like hash-browns. The sauce (again, sans-celery leaves) was DELICIOUS and incredibly simple: sour cream with horseradish to taste.
EDIT: I made these a second time and for whatever reason they just didn't brown. Then they were flavorless and disappointing - thus, browning is CRUCIAL for good taste!

I skipped the celery leaves & used regular breadcrumbs and these turned out delicious. They didn't stay together very well, though, so I would recommend making them like hash-browns. The sauce (again, sans-celery leaves) was DELICIOUS and incredibly simple: sour cream with horseradish to taste.

These are an
interesting twist on
traditional latkes.
The combination of
parsnips and pears
is an interesting
mix, given just the
right kick by the
horseradish. The
only problem is that
I couldn't stop
eating them!

these are delicious, and not that difficult. i made them two nights ahead, froze them, and reheated them on a wire rack on top of a cookie sheet. i served them as an appetizer at thanksgiving, and everyone (twelve adults and three children) LOVED them.